Nearly half of all sandwiches consumers eat are purchased at restaurants or other foodservice locations, up from 44 percent in 2010, according to the new Sandwich Consumer Trend Report from foodservice consulting firm Technomic. In addition, 43 percent of consumers say they eat at least four sandwiches a week.
“I believe seafood-based sandwiches are generally perceived to be better-for-you options. Even if the fish is fried or ‘crispy,’ the fact that it is seafood rather than meat still causes some consumers to consider it to be a healthy alternative to, say, a traditional beef-based burger or even — for some — a crispy chicken sandwich,” said Kelly Weikel, Technomic consumer research manager.
Notably, the number of seafood sandwich offerings at limited-service restaurants (LSRs) rose slightly last year, but declined or remained steady at full-service restaurant (FSR) chains. The number of top 500 LSR chains carrying fish sandwiches and fish wraps increased from 37 in 2010 to 41 in 2011. The number of LSR eateries offering tuna salad sandwiches rose from 44 in 2010 to 46 in 2011.
However, among the top 500 FSR chains, those offering fish sandwiches and wraps declined from 79 in 2009 to 67 in 2011. Those offering shellfish sandwiches and wraps rose from 38 in 2009 to 39 in 2011, according to Technomic.
“While there might not be a huge jump in the number of items, I do think that operators are getting more innovative in how they offer sandwiches. We also see some operators upscaling seafood sandwiches to some extent, using ahi, lobster, or shrimp, for instance, instead of just noting it as fish,” said Weikel.
Some restaurants may be utilizing a greater variety of seafood in their sandwiches because of the trend toward using local and sustainable ingredients, added Weikel.
Among the restaurant operators that began offering new types of seafood sandwiches this year was Daily Grill, an 8-unit chain in California. The chain’s Simply 600 Menu includes a salmon burger, fish tacos, and Blackened Ahi Tuna Salad. Meanwhile, Hurricane Grill & Wings’ spring Savor the Flavor Menu includes a Yuengling Beer Battered Fish Sandwich.
(seafood.vasep.com.vn) A project titled "Sustainable Shrimp Industry Governance" has been launched in Ca Mau Province with the aim of supporting the transition of the province's shrimp industry toward higher quality, lower emissions, stronger governance capacity, improved supply chain traceability, and the development of a sustainable shrimp brand that meets the increasingly stringent requirements of export markets.
(seafood.vasep.com.vn) Khanh Hoa Provincial Agricultural Extension Center, in collaboration with the Northern Center for Marine Aquaculture Research and the Van Hung Public Service Center, recently organized a training course on disease-free golden pompano seed production. The program is part of a National Agricultural Extension Project aimed at developing industrial-scale seed production models to support sustainable marine aquaculture.
(seafood.vasep.com.vn) Vietnam’s pangasius exports have shown encouraging signs of recovery in 2026. In the first four months of the year, total export turnover reached USD 720 million, up 17% compared to the same period last year. This result reflects improving demand across many markets, as well as the efforts of Vietnamese pangasius enterprises to maintain production, secure orders, and adapt to changing market conditions.
(seafood.vasep.com.vn) The application of high technology in shrimp farming is delivering positive results in the coastal areas of Vinh Long Province, contributing to improved production efficiency and creating significant potential for further industry expansion. However, to fully capitalize on this potential, the province is focusing on aquaculture zoning, infrastructure investment, and promoting modern, sustainable production.
(seafood.vasep.com.vn) Đồng Tháp Province has intensified efforts to curb illegal fishing by strengthening vessel monitoring, law enforcement and seafood traceability.
(seafood.vasep.com.vn) Seafood businesses need solutions to overcome bottlenecks such as labor shortages, difficulty accessing capital, high input costs, and administrative procedures in order to maintain production, adapt to market fluctuations, and effectively exploit export opportunities.
(seafood.vasep.com.vn) The FTA would widen access to markets with strong demand for premium food products in line with the country’s strategy of shifting exports towards increasing added value.
(seafood.vasep.com.vn) On the morning of July 13th, Mr. Ho Quoc Dung, Member of the Central Committee of the Communist Party of Vietnam and Deputy Prime Minister, along with his delegation, visited and worked with businesses in An Giang province to promptly resolve obstacles and promote production and business activities.
(seafood.vasep.com.vn) As importing markets increasingly focus on biosecurity and traceability, Vietnam has established a relatively comprehensive legal framework and disease management system for aquaculture, covering tilapia farming as well as other cultured species. This system is based on the Law on Animal Health, regulations on the prevention and control of aquatic animal diseases, the National Plan for the Prevention and Control of Major Diseases in Farmed Aquatic Species, and environmental monitoring and early warning programs for aquaculture areas.
(seafood.vasep.com.vn) On July 9, 2026, the Embassy of Vietnam in Brazil organized the seminar titled “Sharing Information on Vietnam-Brazil Economic, Trade and Investment Relations in the First Half of 2026” to provide updates on bilateral cooperation and strengthen connections among government agencies, industry associations, and business communities of the two countries.
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